Pulut Tai Tai is a famous Nyonya kueh (steamed glutinous rice with blue pea flowers), after i made kaya, i quickly made this Pulut Tai Tai to serve with kaya..
I have a small pot of blue pea flower plant. And i realized that my blue pea flower has more flower petals (about 5 petals) than the normal blue pea flower which only has two flower petals..
Usually i just air dry this flower in open air kitchen..and store dried flowers in a container and keep in the fridge for later use.
See how i extracted the blue colouring water. I have a mini gas burner, i just use 1 cup to cook these flowers over this burner
I don't like to over blue this pulut tai tai, just like to see little marble effect..
Pulut Tai Tai is perfect to serve with homemade kaya..
Pulut Tai Tai (Nyonya steamed blue glutinous rice)
(recipe source: by Sonia aka Nasi Lemak Lover)
400g glutinous rice, washed and soaked for 4 hours and drained
250ml thin coconut milk (150ml thick coconut + 100ml water)
3pcs pandan leaves
20pcs dried blue pea flowers (bunga telang)
1. Lightly wash dried blue pea flowers, add 2tbsp water and cook over low heat to extract blue colouring. Discard flowers and retain the blue water.
2. Put rice, salt, 3/4 portion of coconut milk and pandan leaves in a 8” steaming pan. Steam over rapidly boiling water for 20mins.
3. Remove the steaming pan from the steamer, discard pandan leaves, use a pair of chopsticks to fluff up the rice ( as to cook all rice evenly ) and mix in the balance coconut milk, then sprinkle blue coloring all over the rice (to make marble effect).
4. Return to the steamer and continue steam for another 10-15mins. Taste the doneness of the rice and add more water when necessary and continue to steam until right texture.
5. Pour rice to another clean pan (you may line with banana leaf ) and use banana leaf or any plastic sheet to press down the rice till compact (I actually wet my hands with water and use hands to press)
6. Leave to cool completely. Cut into pieces and serve with kaya.